Boerewors with Polenta and Chunky Roasted Red Pepper Salsa

Boerewors and pap

Today in South Africa we celebrate Heritage Day, also fondly known as National Braai Day. Elite South African Ironman Africa Champion Kyle Buckingham, who is an avid plant-based eating enthusiast, is challenging you to go veggie this National Braai Day with these simple swop recipes! And trust us, you won’t be sorry! Whether you want burgers or boerewors simple swops, Kyle and Fry’s have everything you need.

INGREDIENTS

Red Pepper Salsa

  • Olive oil
  •  2 large red peppers, cored, deseeded and sliced into quarters
  •  3 Roma tomatoes, halved
  •  1 red onion, quartered
  •  2 garlic cloves, finely chopped
  •  1 Tbsp (15 ml) brown sugar
  •  1 Tbsp (15 ml) red wine vinegar
  •  1 tsp (5 ml) ground cumin
  •  1 tsp (5 ml) ground coriander
  •  1 tsp (5 ml) chilli flakes (optional)
  •  2 Tbsp (30 ml) chopped fresh coriander
  •  Zest and juice of 1 lime
  •  Salt and pepper

Polenta and Boerewors

  • Olive oil
  •  1 box 320g Fry’s Family Big Fry Boerewors
  •  2 Tbsp (30 ml) vegan BBQ sauce (optional)
  •  1 cup (250 ml) polenta, cooked according to the packaging
  •  Vegan Parmesan-style cheese (optional)

METHOD

Red Pepper Salsa

• Set the grill on full. Add the red peppers, tomatoes and red onion to a bowl. Drizzle with olive oil to coat, then season with salt and pepper. Lay the ingredients onto a foil lined baking tray and grill on full until the pepper skins are well-charred and the tomatoes and onions are starting to char.

• Remove the tray from the oven and carefully place the peppers into a plastic bag to steam. After 10 minutes, carefully peel the charred skin off the peppers and discard. Chop the peppers, tomatoes and onion roughly and then place into a mixing bowl. Add the rest of the ingredients and mix well to combine. Season to taste.

Polenta and Boerewors

• Cook the polenta according to the package instructions. Tip: You can opt to use the same quantity of vegetable stock in place of water as indicated to add extra flavour. Once cooked, you can also opt to add in a little vegan butter or mild olive/avocado oil for richness. Season to taste.

• Heat a little olive oil in a frying pan or cast iron griddle pan and cook the boerewors for 8 minutes, turning often. During the last 2 minutes of cooking time glaze with your favourite vegan BBQ sauce.

• Serve the boerewors with soft polenta topped with chunky red pepper salsa. As an option you can serve with a grating of vegan Parmesan-style cheese.

Serves 2

Cooking time 45 mins

ENJOY!

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